All Our Recipes

MOCACCINO

Made with Celaya Hot Chocolate

CHOCOLATE WITH CHANTILLY CREAM

Made with Celaya Hot Chocolate

OQO LIME

Made with Oqo 73%

ONYX

Made with Oqo 73%

OQO DELI

Made with Oqo 73%

BUTTERNUT FONDANTS WITH MANJARI CENTRES

Made with Manjari 64% Pure Madagascar

RASPBERRY INSPIRATION & TARRAGON FROZEN DESSERT CUPS

Apricot Hazelnut Vanilla Tart with Rosemary

Made with Ivoire 35%

Oli Cléry

Made with Opalys 33%

MANJARI PLANT-BASED MACARONS

Made with Manjari 64% Pure Madagascar

Toffee Apple Lollipops

Chocolate Breakfast Bowl

Marshmallow Baby Bears

Made with Guanaja 70%

CARAPRICOT TART

Made with Caramélia 36%

CHOCOLATE CHIP PANCAKES WITH CARAMEL SAUCE

Made with Jivara 40%

Chocolate Chip Cookies

Made with Equatoriale Lactée 35%

Nyangbo Straciatella Dome

Made with Nyangbo 68% Pure Ghana

CHOCOLATE & VANILLA KING'S PIE

Made with Caraïbe 66%

CHOCOLATE DIPPED CUPCAKES

Made with Caramélia 36%

CARAMEL BROWNIE

Made with Guanaja 70%

BRIOCHE FRENCH TOAST WITH PRALINE CREMEUX

Made with Almond Hazelnut Praliné

DOUGHNUT-STYLE BRIOCHE

Made with Cooking Range Guanaja

MINI GATEAU WITH HAZELNUT PRALINE MELTING CENTER

Made with Almond Hazelnut Praliné

SMALL VANILLA CREAM CHOUX BUNS

Made with Cooking Range Ivoire

RED BERRY PAVLOVA

Made with Raspberry Inspiration

ICED PASSION FRUIT INSPIRATION MOUSSE

Made with Passionfruit Inspiration

COCOCUJA

Made with Passionfruit Inspiration

CITRUS, THYME & CHOCOLATE CHIPS BISCUITS

Made with Cooking Range Guanaja

JIVARA & CARAMEL TART

Made with Jivara 40%

GLUTEN-FREE MINI CAKE

Made with Millot 74%

CHOCOLATE AND CARAMEL TART

Made with Millot 74%

RASPBERRY AND VANILLA TART

Made with Raspberry Inspiration

LEMON & YUZU CAKE

Made with Yuzu Inspiration

YUZU MACARONS

Made with Yuzu Inspiration

GLUTEN-FREE CHOCOLATE CAKE

Made with Guanaja 70%

LITTLE CHOUX BUNS

Made with Andoa Lactée 39% Pure Peru

BLACK FOREST

Made with Manjari 64% Pure Madagascar

TIRAMISU

Made with Cooking Range Dulcey

IVOIRE BLACKCURRANT MACARON

Made with Cooking Range Ivoire

GUANAJA HEART OF ICE

Made with Guanaja 70%

CHOCOLATE CAKE

Made with Cooking Range Caraïbe

CHOCOLATE PANNACOTTA

Made with Cooking Range Dulcey

INDULGENT HOT CHOCOLATE

Made with Celaya Hot Chocolate

SPREAD

Made with Cooking Range Caramelia

YUZU INSPIRATION PLANT-BASED MACARONS

Made with Yuzu Inspiration

VANILLA & YUZU TROPEZIENNE

Made with Yuzu Inspiration

FRAMJO-DESSERT

Made with Raspberry Inspiration

SYMPHONIE

Made with Passionfruit Inspiration

KAMELIA

Made with Komuntu 80% - the 100 Year Anniversary chocolate

KOMANA

Made with Komuntu 80% - the 100 Year Anniversary chocolate

MUNTU

Made with Komuntu 80% - the 100 Year Anniversary chocolate

ALBERIC & ANTOINETTE

Made with Komuntu 80% - the 100 Year Anniversary chocolate

Egg Tart Vanilla & OABIKA

Made with Oabika - the gold of the pod

OABIKA TURNIP DESSERT

Made with Oabika - the gold of the pod

OABIKA TRANSPARENT TART

Made with Oabika - the gold of the pod

CHOCOLATE TONKA PUFF PASTRY BRIOCHE

Made with Azélia 35%

PARIS-BREST REVISITED

Made with Almond Hazelnut Praliné

GLUTEN-FREE VEGAN COCOA SHORTCRUST PASTRY

Made with Azélia 35%

SWISS BREAD MATCHA AZELIA

Made with Azélia 35%

STRAWBERRY CHEESE ROLL

Made with Strawberry Inspiration

SCONES

Made with Ariaga Noire 66%

ROULADE ZEBREE JAPANESQUE

Made with Extra Amer 67%

PINEAPPLE BUN HOLOBAO

Made with Satilia Noire 62%

MELON PAN MATCHA

Made with Opalys 33%

MADELEINES

Made with Ariaga Noire 59%

FILLED CROISSANT

Made with Satilia Noire 62%

DANISH MILK CHOCOLATE

Made with Satilia Lactée 38%

CROFFLE

Made with Ivoire 35%

CHOCOLATE TART

Made with Satilia Lactée 38%

SOBORO

Made with Peanut Paste 70%

BABKA

Made with Araguani 72% Pure Venezuela

P125 TART

Made with P125 Coeur de Guanaja

PALET D'OR KOMUNTU 80%

Made with Komuntu 80% - the 100 Year Anniversary chocolate

NAMA INSPIRATION

Made with Passionfruit Inspiration

ITAKUJA

Made with Itakuja 55%

DULCEY APRICOT

Made with Blond Dulcey 35%

COLONEL POP

Made with Opalys 33%

BABA COOL (mini-verrines)

Made with Komuntu 80% - the 100 Year Anniversary chocolate